Patissiers and bakers strut their stuff at Foodservice Australia
Leading Australian bakers and pastry chefs will be presenting a series of free demonstrations as part of Foodservice Australia, to be held in Melbourne 2-4 June.
The Bakery Theatre kicks off in style at 10.30am Monday 3 June with ‘the Dark Lord of the Pastry Kitchen’, Adriano Zumbo, demonstrating his Chocolate Metal Bar and continues over two days with expert tuition on plated desserts, artisan bread, tarts and hand made chocolates.
Convened by Melbourne’s own Savour Chocolate and Patisserie School, the series also features Savour’s master patissiers Kirsten Tibballs and Paul Kennedy.
“The attendees will be able to up-skill and learn from some of the best in the industry in Australia,” says Tibballs. “Each demonstration will include step by step instructions for all levels of expertise, so you don’t have to be a professional baker or pastry chef to reap the benefits.”
Tibballs says demand for exceptional pastry products is increasing, with consumers a lot more educated now, and demanding higher quality.
“Exceptional quality will also be on show on Sunday with the Chocolate Grand Prix, where expert chocolatiers are competing to make the Best Chocolate Showpiece,” adds Tibballs. “The winner will receive training at the exclusive international Cacao Barry or Callebaut Chocolate Academy, plus accommodation and airfares.”
Foodservice Australia Director Timothy Collett says the Bakery Theatre and Chocolate Grand Prix are part of an impressive lineup of events at the show, including the Rare Medium Chef of the Year, Apprentice of the Year, the Restaurant Theatre, the FSAA annual Conference, the Global Pizza and Pasta Challenge, and the Best Pie Competition.
“These world-class events, combined with the exciting new products and dynamic exhibits we have come to expect from industry suppliers, make this a truly must-see show,” says Collett.
“There is no doubt this event is more relevant than ever. Foodservice is different to retail and industry professionals need to talk, taste and share ideas. Visitors will love being able to move through the show and find new food, drink and equipment ideas they can use straight away.”
Entry to the demonstrations at the Bakery Theatre is free but seats are limited so arrive early to secure your place. Here is an outline of what to expect:
Monday 3 June
10.30am: Adrian Zumbo, Zumbo Patisserie, demonstrating his chocolate Metal Bar
12:00pm: Kirsten Tibballs, Savour Chocolate & Patisserie School, tempering chocolate, chocolate pralines and chocolate flowers
1:30pm: Pascal Janvier, F. Mayer Melbourne, demonstrating three variations of chocolate tarts
2:30pm and 3.30pm: Brett Noy, Uncle Bob’s Bakery, demonstrating bread-based products
Tuesday 4 June
10.30am: Darren Purchase, B&P Sweet Studio
12:00pm: Paul Kennedy, Savour Chocolate & Patisserie School
1:30pm: Deniz Karaca, Epicure, prepares his Great Restaurant Dessert using simple techniques
2:30pm: Brett Noy, Uncle Bob’s Bakery, demonstrating bread-based products
3:30pm: Shane Greenman, William Angliss Institute, demonstrating bread based products.
Foodservice Australia exhibition runs from 2-4 June 2013 at the Royal Exhibition Building in Melbourne. Entry is strictly trade only. For more information and free registration visit www.foodserviceaustralia.com.au
Source: Specialised Events, 24 May 2013
